Bulgarian Deli

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Lukanka is a Bulgarian delicacy from the salami family. It is similar to sujuk but stronger flavored. It is prepared from pork and veal with traditional spices (salt, pepper, cumin). The meat is minced together and stuffed in a dried cow's intestine.

After preparation, the meat is pressed and hung to dry for about 40-50 days. The ready product is semi-dry, flattened cylindrical shape with a brown to red marbled interior and a shiny skin usually covered in white fungus.

Lukanka can be served as an appetizer, starter or can be included as an ingredient in a sandwich.

Find out where to purchase lukanka from the sites below:

Sujuk is a dry spicy cured sausage originating from Turkey. It is a popular delicacy in Eastern Europe and the Middle East. It is usually prepared from variety of meats with spices added for flavor. Spices may include cumin, salt, red pepper, sumac and garlic.

Sujuk is prepared in a similar fashion as lukanka. The meat is minced and mixed with the spices, Then it's flattened and usually shaped in like a horseshoe. Sujuk is left to dry for several weeks to cure.

Commonly served as an appetizer or a starter it is characterized with a robust, spicy flavor and it has high fat content.

Check the sites below to find out how to purchase sujuk:

Shpekov Salam is dry cured meat from the salami family and is usually prepared from cow or pig meat with added spices. Some recipes also call for addition of fat which makes for a softer milder flavor.

Perfect for appetizers, sandwiches and starters. Usually is served thinly sliced on a plate and can be accompanied by a variety of cheeses.

You can purchase shpekov salam from these online stores

Pastirma is spiced dried cured meat with Turkish origin. The preparation and consumption of pastirma in the region dates back centuries. There are many varieties of this delicacy but the preparation method is the same.

Pastirma is most commonly made from beef meat, although lamb, goat and water buffalo can also be used. The process begins by salting the meat and drying it for 10-15 days. Common spices include cumin, fenugreek, garlic and paprika.

Pastirma can be served as an appetizer, starter or as a meal ingredient.

Purchase pastirma from the following sites: